Chicken Atakapua Verde
This is a sponsored recipe by B&W Quality Growers: All opinions are my own. Thank you for supporting the brands that make this website possible.
Chicken Atakapua Verde: A Fusion of Ancient Mexican Flavors and Modern Nutrition
Mexican cuisine is a rich tapestry of flavors, history, and tradition, blending indigenous ingredients with influences that have shaped its evolution over centuries. Chicken Atakapua Verde is a modern interpretation of this legacy, highlighting the nourishing power of B&W Power 4™, a blend of watercress, spinach, arugula, and kale, packed with over 80 essential nutrients. This dish pays homage to the pre-Hispanic roots of mole verde while embracing contemporary nutritional science.
Related Recipe: Green Pozole with Chicken and Watercress
Taste and Texture
Chicken Atakapua Verde is a harmonious blend of smoky, earthy, and mildly spicy flavors. The roasted tomatillos and serranos impart a tangy heat, while toasted pepitas add nuttiness and depth. The B&W Power 4™ greens infuse the sauce with a fresh, slightly peppery bite, balancing the richness of the sauce. The masa harina thickens the sauce, giving it a velvety consistency that coats each tender, juicy piece of chicken. Served alongside roasted squash and carrots, the dish offers a satisfying contrast of creamy, crisp, and soft textures.
Cultural Significance
Mole verde, the inspiration behind this dish, traces its origins to pre-Hispanic Mexico. Indigenous communities crafted green sauces using native herbs, seeds, and vegetables, creating a deeply nourishing and complex dish. The use of epazote, cilantro, and pepitas reflects centuries-old culinary practices passed down through generations.
The term Atakapua originates from the Purépecha language of Michoacán, meaning “to cover,” alluding to the way the rich sauce envelops the protein. This dish is not just a meal; it is a connection to ancestral traditions, celebrating the land and its bounty through flavors that have sustained families for generations.
Storage Suggestions
Proper storage ensures that the flavors of Chicken Atakapua Verde remain vibrant and fresh:
- Refrigeration: Store leftovers in an airtight container for up to 4 days. Reheat gently over low heat, adding a splash of water or broth to restore the sauce’s consistency.
- Freezing: The sauce can be frozen separately for up to 3 months. Thaw overnight in the refrigerator before reheating and serving over freshly cooked chicken.
- Meal Prep: Prepare the sauce in advance and store it in a jar in the fridge for easy meal assembly during the week.
Ingredient Variations
While B&W Power 4™ remains the star ingredient, you can explore variations in other components while preserving the authenticity of the dish:
- Swap serranos for jalapeños for a milder heat level.
- Replace epazote with additional cilantro if unavailable.
- Add toasted sesame seeds for extra depth and complexity.
- Try using turkey, beef or pork in place of chicken for a different protein option.
Serving Suggestions
To round out this meal and enhance the flavors, consider pairing Chicken Atakapua Verde with:
- Corn Tortillas: Freshly made or warmed store-bought tortillas to scoop up the sauce.
- Mexican Rice: A light, fluffy side that absorbs the verde sauce beautifully.
- Pickled Red Onions: Their acidity adds a bright contrast to the rich sauce.
- Queso Fresco: A crumbled garnish to add a creamy, salty touch.
- Avocado Slices: A buttery complement to the vibrant flavors.
Chicken Atakapua Verde is a powerhouse of nutrients, offering a well-balanced combination of protein, fiber, and essential vitamins and minerals:
B&W Power 4™ Greens: Rich in iron, calcium, and antioxidants, supporting immune function and overall health.
Tomatillos: High in vitamin C and fiber, aiding digestion and boosting immunity.
Pepitas: A great source of magnesium and healthy fats, promoting heart health.
Masa Harina: Provides essential carbohydrates for energy and contains niacin, which supports metabolism.
Chicken: An excellent source of lean protein, crucial for muscle health and satiety.
FAQs
Yes! Substitute the chicken with roasted cauliflower, mushrooms, or tofu to create a plant-based version while maintaining the rich flavors of the sauce.
Epazote has a unique herbal flavor, but if unavailable, you can use extra cilantro or a small amount of oregano for a similar depth of taste.
Serranos add a moderate heat level, but you can adjust the spice by using fewer peppers or substituting them with a milder chili like jalapeño.
Absolutely! While bone-in chicken adds extra flavor, boneless thighs or breasts work well. Just adjust cooking time to prevent dryness.
If the sauce is too thick, gradually add chicken broth or water. If too thin, simmer a bit longer or add more masa harina paste to thicken it.
Yes! The sauce develops deeper flavors when made ahead. Store it in the fridge for up to 4 days or freeze for longer storage.
Chicken Atakapua Verde is more than just a meal, it is a celebration of Mexican heritage, a fusion of tradition and modern nutrition. With each bite, you embrace the history of indigenous cooking while nourishing your body with the superfood benefits of B&W Power 4™. Whether served for a special gathering or a weeknight dinner, this dish brings warmth, culture, and health to your table. Enjoy it with loved ones and savor the taste of a rich culinary past blended with the best of today’s nutritional advancements.
Print
Chicken Atakapua Verde
- Yield: Serves 4
Description
Inspired by the vibrant cocina Mexicana, this recipe includes roasted tomatillos, serranos, and toasted pepitas. Ingredients that have been central to Mexican cooking for generations. These humble yet powerful ingredients are a tribute to the ancient mole verde, a dish that evolved from pre-Hispanic times when the indigenous people of Mexico crafted intricate sauces using local herbs and seeds, bringing both flavor and nourishment to their plates.
Ingredients
- 6 tomatillos, husked
- 3 serrano peppers, stems removed
- ¼ piece white onion
- ¼ cup roasted unsalted pepitas
- 1 large garlic clove
- 1 ½ cups B&W Power 4™
- 1 ¼ cup water, divided
- 1 teaspoon cooking oil
- 2/3 cup white corn
- 1 epazote sprig
- 4 cilantro sprigs
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup masa harina
- 4 pounds boiled chicken legs and thighs
- Roasted squash for serving
- Roasted carrots for serving
Instructions
- Roast tomatillos, serranos and onion on a large skillet over hight heat. Turn frequently until char spots form.
- Add pepitas, garlic clove, roasted tomatillos, serranos, B&W Power 4™, and 1 cup water to blender. Blend for 3 minutes or until smooth.
- Heat oil in large skillet over medium-low heat. Add blended mixture, corn, epazote, cilantro and season with salt and pepper. Stir frequently and bring to a simmer.
- While the sauce cooks, combine masa harina and remaining water in a medium bowl. Stir until a paste forms. Stir in paste to simmering sauce. Continue simmering for 10 minutes. If mixture is too thick, add water or chicken broth 1 tablespoon at a time until desired consistency. Remove from heat and keep warm.
- Place piece of chicken on a serving plate. Pour sauce over chicken to cover evenly. Serve with roasted squash and potatoes.
